For years, I thought “healthy eating” meant bland, boring salads and steamed everything. Then I discovered the vibrant, sun-drenched flavors of the Mediterranean diet, and my entire world changed! It’s not a diet of restriction; it’s a lifestyle of abundance, celebrating fresh vegetables, luscious olive oil, and herbs that make every bite sing.
This incredible Mediterranean roasted vegetables recipe, inspired by the classic Greek dish Briam, is everything I love about this way of eating, all in one pan. It’s deeply satisfying, unbelievably flavorful, and so beautiful you’ll feel proud to serve it.
More Than Just Veggies: Why You’ll Adore This Briam
This dish has become a staple in my kitchen, and I know you’re going to fall in love with it, too. It’s one of those recipes that proves healthy and delicious can absolutely go hand-in-hand.
- Packed with Flavor: We’re talking layers of sweet roasted vegetables, rich tomatoes, fragrant garlic, and fresh herbs. The final squeeze of lemon at the end makes everything pop!
- Heart-Healthy & Nourishing: It’s loaded with fiber, vitamins, and healthy monounsaturated fats from olive oil, making it a meal you can feel fantastic about eating.
- Surprisingly Simple: While it looks impressive, the steps are incredibly easy. It’s mostly just chopping and arranging, then letting the oven do all the magical work.
- A Complete Meal-in-One: Thanks to the hearty addition of chickpeas, this isn’t just a side dish. It’s a complete and satisfying plant-based meal.
The Simple Ingredients That Make This Dish Shine
The beauty of Mediterranean cooking is that it uses simple, high-quality ingredients to create extraordinary flavor. There are two stars in this dish that I want to highlight.
Extra Virgin Olive Oil
This is the liquid gold of the Mediterranean. We use a generous amount here not just for cooking, but for flavor. A high-quality, cold-pressed extra virgin olive oil adds a fruity, peppery note that you just can’t get from other oils. It’s also packed with healthy fats and antioxidants that are essential to this lifestyle.
The Hearty Secret: Chickpeas!
My little twist on the classic is adding a layer of chickpeas to the base. This transforms the dish from a simple side into a protein-packed main course. It makes for a truly amazing Mediterranean vegetable bake with chickpeas, ensuring every serving is filling and nutritionally balanced.
How to Build Your Perfect Mediterranean Plate
While this dish is a complete meal on its own, I love to serve it as the centerpiece of a beautiful Mediterranean spread. It’s perfect for a family dinner or even for entertaining guests.
For a simple weeknight meal, I serve it with a big green salad tossed in a light lemon vinaigrette. If we’re feeling extra hungry, a side of warm, crusty whole-grain bread is perfect for soaking up every last drop of the delicious tomato sauce at the bottom of the pan.
Your Questions About This Mediterranean Roasted Vegetables Recipe
I get a lot of questions about cooking this way, so I wanted to answer a few common ones right here!
1.Is this recipe gluten-free?
Yes, absolutely! Every single ingredient in this dish is naturally gluten-free, making it a fantastic and worry-free gluten free Mediterranean dinner recipe for anyone with sensitivities.
2.Is this the same as a Greek vegetable bake?
It is! Briam is a traditional Greek vegetable bake, and this recipe is my personal take on it. It honors the classic method of layering and slow-roasting summer vegetables to bring out their natural sweetness.
3.Can I add other ingredients?
Of course! That’s the beauty of a recipe like this. Feel free to add a handful of Kalamata olives or crumble some feta cheese over the top during the last 10 minutes of baking for a salty, creamy finish.
Okay, are you ready to fill your kitchen with the most amazing aromas? Here’s how you make it.
Sunstone Briam with a Hearty Chickpea Foundation
Equipment
- Large mixing bowl
- 12-inch oven-safe skillet or 9x13-inch baking dish
- Aluminum foil
- Cutting board
- Chef's knife
Ingredients
- 1 1/2 lbs approx. 680g Yukon Gold potatoes, scrubbed and sliced into 1/8-inch rounds
- 1 1/2 lbs approx. 680g zucchini, trimmed and sliced into 1/4-inch rounds
- 1 large red onion approx. 300g, halved and thinly sliced
- 1 large red bell pepper approx. 200g, cored and thinly sliced
- 1/3 cup 80 mL plus 2 tbsp (30 mL) high-quality extra virgin olive oil, divided
- 6 cloves garlic finely minced
- 1 28-oz / 794g can no-salt-added diced tomatoes, undrained
- 1 15-oz / 425g can no-salt-added chickpeas, rinsed and drained
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 lemon for juice
Instructions
- Stage 1: Aromatic Sauce Creation : Preheat your oven to 425°F (220°C) with a rack in the center position. In your oven-safe skillet or baking dish, combine the undrained diced tomatoes, rinsed chickpeas, 2 tablespoons of extra virgin olive oil, half of the minced garlic (3 cloves), the smoked paprika, 21 tsp of the sea salt, and 41 tsp of black pepper. Stir until thoroughly combined and spread evenly to form the base layer.
- Stage 2: Vegetable Conditioning : In the large mixing bowl, combine the sliced potatoes, zucchini, red onion, and red bell pepper. Add the remaining 21 tsp of sea salt and toss gently. Allow the vegetables to sit for 10 minutes; this will draw out a small amount of moisture and help them season from within.
- Stage 3: Herb and Oil Infusion : Do not drain the vegetables. To the mixing bowl, add the remaining 31 cup of extra virgin olive oil, the remaining minced garlic, the dried oregano, the remaining 41 tsp of black pepper, and all the chopped parsley and mint. Use your hands to gently toss everything together, ensuring each vegetable slice is lightly coated in the oil and herb mixture.
- Stage 4: Architectural Assembly : Artfully arrange the seasoned vegetables over the chickpea-tomato base in your skillet. Create concentric, overlapping circles, alternating between potato, zucchini, onion, and bell pepper until the dish is full. This tight packing ensures the vegetables hold their shape and cook evenly. Pour any residual oil and herb mixture from the bowl over the top.
- Stage 5: High-Heat Steam Roast : Cover the skillet tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes. The foil traps steam, ensuring the potatoes become tender without drying out.
- Stage 6: Final Caramelization and Finishing : Carefully remove the foil from the skillet. Return the dish to the oven, uncovered, and continue to roast for another 35-40 minutes. The vegetables should be deeply tender, and the edges should be beautifully browned and caramelized. Let the Briam rest for 10 minutes before serving. Just before bringing it to the table, squeeze the juice of one fresh lemon over the top for a bright, vibrant finish.
Notes
- Visual Consistency: For the signature look, slicing the potatoes and zucchini to their specified thicknesses is key. A mandoline can be a great tool for this if you have one.
- Make it a Feast: While this dish is a complete meal, it pairs wonderfully with a simple green salad with a light vinaigrette. For a more substantial meal, serve with a side of whole-grain crusty bread for soaking up the delicious tomato juices.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve by the next day. Reheat gently in a 350°F (175°C) oven until warmed through.
Nutrition Facts
Per serving- Calories: 292 kcal
- Total Fat: 13.8 g
- Saturated Fat: 1.9 g
- Sodium: 310 mg
- Total Carbohydrates: 34.4 g
- Dietary Fiber: 6.9 g
- Total Sugars: 8.5 g (all intrinsic)
- Added Sugars: 0 g
- Protein: 6 g
A Taste of Sunshine, Any Time of Year
See? Eating healthy doesn’t have to be complicated or boring. It can be vibrant, comforting, and absolutely packed with flavor. This dish is a celebration of what the Mediterranean lifestyle is all about: enjoying simple, beautiful food that loves you back.
I just know you’re going to love making this Mediterranean roasted vegetables recipe as much as I do. Give it a try and let me know what you think in the comments below!
